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Method for preparing Maillard reaction product from fig extract, Maillard reaction product and applications

A technology of fig extract and Maillard reaction, applied to Maillard reaction products and application fields, can solve the problems of loss, influence, strong volatility of aroma-causing substances and the like

Inactive Publication Date: 2020-07-07
CHINA TOBACCO GUIZHOU IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] In view of this, the present invention provides a kind of method adopting fig extract to prepare Maillard reaction product, Maillard reaction product and application, are used to solve existing Maillard reaction and carry out in open reaction equipment, small molecule Aroma-generating substances are highly volatile and cause losses, and water evaporation affects the problem of Maillard reaction products

Method used

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  • Method for preparing Maillard reaction product from fig extract, Maillard reaction product and applications

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Experimental program
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Effect test

Embodiment 1

[0072] The present embodiment carries out the preparation of fig extract, comprises the following steps:

[0073] After slicing the fig pulp, weigh 500g of fig pulp and place it in a 5L three-neck bottle, add 3L of 60% ethanol aqueous solution to soak for 24h, heat to 80°C for 2h under mechanical stirring, cool to room temperature, and filter to obtain the mother liquor of fig extract 1. Add 2 L of 40% ethanol aqueous solution to the filtered fig residue, heat to 80° C. for extraction for 2 h under mechanical stirring, cool to room temperature, and filter to obtain fig extract mother liquor 2. Fig extract mother liquor 1 and mother liquor 2 were combined, concentrated under reduced pressure at 50° C. to obtain fig extract.

Embodiment 2

[0075] The present embodiment carries out the preparation of Maillard reaction product, comprises the following steps:

[0076] Accurately weigh 180g of fig extract and 75g of glycine, add 1L of propylene glycol and water mixed solution, add while stirring, dissolve glucose and glycine under room temperature ultrasonic conditions in the mixed solution of propylene glycol and water, cool to room temperature after the dissolution is complete, use Food grade NaOH was used to adjust the pH to 7. Insert the suction pipe of the online synthesis reaction system into the prepared reaction material, adjust the temperature of the constant temperature circulator to 150°C, and when the temperature of the online synthesis reaction system reaches 150°C, adjust the pressure of the online synthesis reaction system to 4bar , the flow rate of the reaction material was adjusted to 6.38mL / min, the reaction termination time was 10min, and the Maillard reaction product was collected at the outlet o...

Embodiment 3

[0078] The present embodiment carries out the preparation of Maillard reaction product, comprises the following steps:

[0079] Accurately weigh 200g of fig extract, 40g of glycine and 60g of threonine, add 1L of propylene glycol and water mixed solution, add while stirring, dissolve the glucose and glycine in the mixed solution of propylene glycol and water under ultrasonic conditions at room temperature, and wait for the solution to dissolve completely Cool to room temperature and adjust pH to 9 using food grade NaOH. Insert the suction pipe of the online synthesis reaction system into the prepared reaction material, adjust the temperature of the constant temperature circulator to 140°C, and when the temperature of the online synthesis reaction system reaches 140°C, adjust the pressure of the online synthesis reaction system to 4bar , the flow rate of the reaction material was adjusted to 6.38mL / min, the reaction termination time was 10min, and the Maillard reaction product ...

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Abstract

The invention belongs to the technical field of spices, and particularly relates to a method for preparing a Maillard reaction product from a fig extract, the Maillard reaction product and applications. The invention provides the method for preparing a Maillard reaction product from a fig extract, which comprises the following steps: a) dissolving amino acid and a reducing sugar source in a reaction solvent to obtain a reaction material; b) placing the reaction material in an online synthesis reaction system for Maillard reaction to obtain a Maillard reaction product, wherein the online synthesis reaction system is a closed system, and the reducing sugar source comprises a fig extract. According to the invention, the on-line synthesis reaction system is a closed system, and volatile micromolecular aroma substances can be effectively retained, so that reaction materials and Maillard reaction products are not easy to volatilize. By adopting the fig extract as a reducing sugar source, theobtained Maillard reaction product has obvious effects of improving the smoking taste of cigarettes, reducing irritation and removing wood offensive odor, and endows the cigarettes with a unique fruity flavor.

Description

technical field [0001] The invention belongs to the technical field of spices, and in particular relates to a method for preparing a Maillard reaction product by using fig extract, the Maillard reaction product and application. Background technique [0002] In 1908, A.R.Ling found that when heating the mixture of glucose and glycine, a brown substance would be formed and had a rich aroma. Later, it was found that this kind of reaction not only affects the color of food, but also plays an important role in the aroma of food, and called this reaction It is a non-enzymatic browning reaction, namely the Maillard reaction. The Maillard reaction produces a large number of flavor substances, which have been used in the preparation of various flavors, spices and flavor enhancers. The products of the Maillard reaction are also used in food science, nutrition, spice chemistry, toxicology, traditional Chinese medicine and Tobacco chemistry and other research. Both reactants and produ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00A24B15/30
CPCC11B9/0003A24B15/306
Inventor 赵新海石志发谢顺萍韩宇邹西梅杨科
Owner CHINA TOBACCO GUIZHOU IND
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